大亮房间

Don’t be fooled by the unassuming, mirror-glazed façade; once you enter this popular Japanese bistro, you’ll be greeted by the almighty buzz of many contented diners. A relaxed, lively reimagining of the former Ichigo Ichie, the emphasis here is on fairly priced, unfussy dishes that use quality produce. You mustn’t leave without trying the matcha panna cotta with lychee ice cream, or sampling one of their carefully sourced natural wines. The friendly, well-orchestrated service team enhance the experience.

Set in the very centre of town, Bastion is a contemporary restaurant owned and run by a talented couple: Paul McDonald cooks, while his wife Helen looks after the service. A large bar splits the room in two and twinkling candles add a welcoming touch. Paul is Scottish born but his cooking has a strong Irish base. Natural flavours are kept to the fore and local seafood is a highlight. The skilfully prepared, exacting dishes take on a modern style and often exhibit a playful, innovative element, while at the same time showing depth in their flavours and textures.

There's just something so loveable about this laid-back little restaurant in the centre of a colourful coastal town. That's largely down to the friendly and genuine service team, along with a wonderful buzz inside the small dining room that holds just 15 seats – the heated terrace is also a great place to sit. The concise, daily changing menu offers a range of Mediterranean-inspired sharing plates such as cod with confit red pepper; top local produce is an underlying theme, as are punchy flavours and a welcome simplicity. An all-natural wine list completes the picture.

What was once the locally renowned Thompson's Bakery is now this compact brasserie with stylish monochrome décor and exposed pipework, run by a charming team. The menu is designed for sharing, with heartily sized main courses largely consisting of prime produce like lamb saddle, côte de boeuf or meaty monkfish. The kitchen's pared-back approach frequently pays dividends, thanks to the quality of the ingredients, including less eye-catching elements like the simply delicious beetroot packed with natural flavour.

Take your seat in this understated, rustic-chic dining room and watch the team at work through the large kitchen windows. The chef is from Chennai and it is the southern-Indian region of Tamil Nadu which most influences the cooking, resulting in dishes that make abundant use of chilli, coconut and sweeter elements such as tamarind and date – all underpinned by the abundant West Cork larder. Service is professional and engaging, with the chefs bringing dishes to the table themselves to make for a more personal experience.